MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611066082 A) filed by Sharda University on May 26, 2026, for Tapioca-Stabilized Chikoo Frozen Dairy Dessert Composition.
Inventors include Ms. Bhawini; Dr. Neelesh Kumar Maurya; Ms. Zoobiya Islam; and Dr Aditi Rikhari.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: Abstract Disclosed is a frozen dairy dessert composition comprising chikoo fruit pulp obtained from Manilkara zapota, full-fat cow milk, condensed milk, sugar, crushed mixed dry fruits, and native tapioca starch obtained from Manihot esculenta. The chikoo fruit pulp is present in an amount of about 150 g per 500 mL of full-fat cow milk. The condensed milk is present in an amount of about 30 g, the sugar is present in an amount of about 10 g, and the crushed mixed dry fruits are present in an amount of about 20 g. The native tapioca starch is present in an amount of 2 g to 5 g per batch as a natural stabilizing component. The composition provides a chikoo- based frozen dairy dessert having improved body, texture, and melting resistance while reducing dependence on synthetic stabilizers, artificial colours, artificial flavours, and chemically modified starch. Fig. 1 Dated May 25, 2026 / Kumar Tushar Srivastava IN/PA- 3973 Agent for the Applicant
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